25% off CA Reserve Bone In - Kansas City NY Strip Steaks
25% off Midwestern Hangers
25% off Sausages
Jump Ball
Is there a $$ threshold for an additional 10% like in the past?
I have a freezer full of Flannery steaks, but I’ll probably still get some hangers.
Still working on the last sale but this looks very tempting…
Been meaning to buy some hangers…thanks for the heads up.
Just finished my last rib eye from the last sale. Time to stock up on NY and hangers!
Chris: no 10% off, I’ tried $300 in the cart, no discount.
Help me with the Kansas cut - how much weight is the bone?
i.e. if i’m buying a 12oz NY strip (for 12 oz of meat)… how many oz do i need for the Kansas (with bone in) to get the same 12oz of meat? 16? 20?
thanks!
I don’t know… but I bet Bryan does and he loves serving his customers (one might say he is obsessed with providing good service)
Send him an email
The 16 is about 1 3/4 inch thick. The bone is only on the periphery of the steak. It adds not a lot of weight. Maybe 2 oz? (Maybe) It adds an astronomical amount of flavor to this particular steak. The 20 is about 2 " cut. That is too thick for me but I still buy a few once in a while. Hard to do past rare unless you are willing to put them in the oven.
The KC cut is LIGHT YEARS more flavorful to me than the regular NY cut. YMMV.
Now I may have to edit my order again… I had skipped the KC Strips and just bought some hangers and sausages… or maybe I will just wait till my August order and pay the full price…
Has anyone tried his chicken and sundried tomato sausage? Looking for some variety.
Don - the KC is really light years better than the NY Strip?
Diane.
To me it is so much better that I don’t buy the regular strips but wait for these to go on sale.
I do have a few of the regular strips from a sale not too long ago however.
Again, your tastes might be different than mine.
Don, do you prefer the 12 oz or the 16 oz? (for grilling on the Q)
I prefer 16 oz.
[quote=“Diane Kessler”]Has anyone tried his chicken and sundried tomato sausage? Looking for some variety.
I thought they were excellent. Leaner, but moist and very high quality.
. . . for the meat within one centimeter of the bone. Outside of that narrow margin, I can discern no difference, let alone astronomical.
I can’t imagine cutting off a bone removes flavor from the entire steak, even the meat right at the bone. Maybe in a braise, unlikely in a seared steak.
Any favorites among the sausages?
Yes, I have heard that unless your are cooking the bone with the meat for 6 plus hours, it’s not going to matter.
I just placed an order, I’ve never purchased from Flannery before. I’m really looking forward to grilling next weekend; picked up some Hangars, KC Strips and NY steaks. Any recommendations for best results grilling these steaks? I should probably read the steak porn thread.